#bakeamericacakeagain
Today is the day! The Vanilla Bean Baking Book is now available! I’m so excited to share it with you. To celebrate, I have a new recipe and these #bakeamericacakeagain tattoos that I am giving away. The lovely FauxMartha and my husband helped me come up with this hashtag to celebrate both my book and the **Election** (remember to vote today, fellow Americans!) Details for the giveaway is below.
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cake

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#BakeAmericaCakeAgain Tattoo Giveaway

Ways To Enter For A Chance To Win
1. Comment on this post below.
2. On my Instagram post tag a friend and use #bakeamericacakeagain in your comment.
3. You can also use both method #1 and #2 to increase your chances of winning. I will select 8 winners from the site and 5 winners on Instagram to receive the tattoos.
***No purchase necessary. Open to the U.S. and Canada only.***
cake
(This chocolate cake with chocolate buttercream pictured is a recipe from the new book; I made it for segment on WCCO-TV. You can watch the episode here.)

cake
Ginger Cake with Pumpkin Mousseline and Chocolate

This cake is adapted from two recipes in my book; the white cake and the pastry cream recipes. I’ve added both fresh and ground ginger to the cake. Mousseline is a basically pastry cream with butter added to it, and it makes the most amazing buttercream. I’ve used my pumpkin pastry cream recipe as the base here, but you could use regular pastry cream if pumpkin isn’t your thing.

ginger cake
1 cup whole milk
¼ cup sour cream
5 egg whites
2 teaspoons pure vanilla extract
1 ½ cups sugar
1 tablespoon fresh ginger, grated on a microplane zester (or very finely minced)
2 ¼ cup all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons ground ginger
½ teaspoon salt
12 tablespoons unsalted butter, room temperature and cut into 1-inch pieces

pumpkin mousseline
1 cup pure pumpkin puree
1/4 cup (50g) brown sugar
6 egg yolks
1 cup (198g) granulated sugar
¼ teaspoon salt
¼ cup (28g) corn starch
1 cup whole milk
1 cup heavy cream
2 teaspoons pure vanilla extract
1 tablespoon unsalted butter, cold
1 tablespoon black strap rum (optional)
24 tablespoons unsalted butter (g) at room temperature
3 ounces (85g) bittersweet chocolate, melted

for the cake
Adjust an oven rack to the middle position, and preheat the oven to 350F. Line two 8-inch cake pans with 2-inch sides with parchment paper.

In a large measuring cup with a pourable spout, whisk together the milk, sour cream, egg whites, and vanilla. Set aside.

In a small bowl, combine the sugar and fresh ginger, using your fingers to work the ginger into the sugar.

In the bowl of a standing mixer fitted with a paddle, combine the flour, ginger-sugar mixture, baking powder, ground ginger, and salt. On low speed, add the butter pieces one at a time and mix until the mixture resembles coarse sand. Slowly add half the wet ingredients to the mixer. Increase the speed to medium, and then beat the batter until the ingredients are incorporated, about 30 seconds (the butter in the batter may still look a little bumpy). Add the rest of the wet ingredients, and beat again on medium until combined. Scrape down the sides and bottom of the bowl, and use a spatula to mix the batter a few more times. Divide the batter between the prepared cake pans and smooth the tops. Tap the pans on the counter 2 times each (this helps get rid of any bubbles).

Bake the cake for 17-22 minutes, rotating the pans halfway through, until the cakes are golden brown and pull slightly away from the sides, and a toothpick inserted inside the cakes comes out clean.

for the mousseline
Combine the pumpkin puree and brown sugar in a small saucepan and heat over low heat, stirring continuously until the sugar has dissolved. Turn up the heat to medium and continue to heat the pumpkin, stirring constantly, until it comes to a boil (the mixture is quite thick, so you need to look for slow bubbles). Once the puree is bubbling, turn the heat down to medium-low and cook for about 5 minutes, still stirring. Remove the puree from the heat.

In a small saucepan over medium-low heat, heat the milk and heavy cream until just scalded. Remove from the heat and pour into a medium measuring cup with a pourable spout.

In the bowl of a standing mixer fitted with a paddle attachment, beat the egg yolks, granulated sugar, and salt on medium-high until very thick and pale yellow (about 5 minutes). Scrape down the sides and add the cornstarch. Turn the mixer to low and mix until combined.

With the mixer running on low, very slowly add the hot milk mixture. Mix until combined. Scrape down the sides, and add the pumpkin. Mix again on low until completely combined.

Transfer the mixture to a medium heavy-bottomed sauce pan. Cook over medium heat, stirring constantly with a wooden spoon, until the pastry cream becomes very thick and begins to boil, about 5-7 minutes. Switch to a whisk and whisk the mixture for another 3-4 minutes, until the pastry cream becomes thicker, almost like a pudding. (This is where you want to make sure to cook out the corn starch. Whisk constantly, until the pastry cream is smooth and glossy.) Remove from the heat, and strain the pastry cream into another medium-sized bowl. Stir in the vanilla, butter, and rum (if using). Cover the pastry cream with plastic wrap, making sure the wrap sits directly on top of the cream (this will help keep it from forming a skin). Place in the freezer for 15 minutes, then move to the refrigerator and keep it there until cool.

Remove the pastry cream from the refrigerator, and let it come to room temperature. Place it in the bowl of a stand mixer fitted with a whisk attachment. Beat the pastry cream on low speed, adding 1 to 2 tablespoons of butter at a time, beating well after each addition. When the butter has been completely incorporated, scrape down the sides of the bowl and increase the speed to medium. Beat the buttercream for a minute or two, until completely smooth.

To assemble the cake
Line two baking sheets with parchment paper. Cut each layer of the cake in half horizontally, to make a total of four layers, and place the layers on the prepared pans, cut side down. Top three of the layers with a thin coating of the melted chocolate, spreading it thin and evenly along the whole surface of each layer. Let the chocolate set before frosting (you can put the layers in the freezer for 2-3 minutes to speed this up).

Put one cake layer, chocolate side up, on a turntable or serving plate and top with 1/2 cup of buttercream. Repeat with two more chocolate-covered layers and then top with the remaining chocolate-free layer. Finish frosting the cake with the remaining buttercream.

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50 Responses to ginger cake with pumpkin creme mousseline + #bakeamericacakeagain

  1. Congratulations on your publication day! I’ve never heard of mousseline before, but it sounds fantastic.

  2. Desirae says:

    Congrats on the book!! I know it’s going to be great if recipes like this one will be in it.

  3. Lily says:

    Gonna have to make this for my mom’s birthday, she loves ginger and pumpkin 🙂

  4. This cake is STUNNING! Congratulations on a gorgeous book and a great segment on WCCO!

  5. Katherine says:

    My absolute favorite cake is a ginger cake! This looks like a great variation to try.

  6. Such a beautiful cake, haven’t heard of mousseline before but it looks and sounds delicious! Congratulations on the book and what a fun baking project – just wish we’d had a positive one in the UK! Cake-xit? Bake-xit? Haha!

  7. Jennifer Essad says:

    super sweet, I can’t wait to try your recipes the cover is simply beautiful #bakeamericacakeagain

  8. Mabel says:

    Congratulations on the release of your book! Your pictures are absolutely stunning. I love looking to your blog for unusual flavor combinations and gorgeous photography. Also, I think #bakeamericacakeagain will be my new life motto. 🙂

  9. Natalie Goff says:

    Last year I relocated to the US from the UK to study pastry arts in NYC, ive now been working here for a year and Ive been obsessed with your blog…..living here but not a citizen means I cannot vote in the election so instead I will spread the #bakeamericacakeagain CONGRATULATIONS on the book !!!

  10. Nicoke says:

    Your recipes look amazing!!!

  11. maya kuijper says:

    congratulations on the book Sarah, it looks beautiful so far!

  12. Hillary Gozigian says:

    Love this and love make America cake again!! Thanks for sharing your talent!

  13. Hillary Gozigian says:

    Where can I get the #bakeamericacakeagain tattoos?! I love them! Congrats on the book!

  14. anna jennai says:

    Congrats for the food I know it would be a great recipe book

  15. Shannon says:

    Hi Sarah,

    I just bought your book last night!!! 🙂 Took it to bed for my nighttime reading! I woke up this morning, off to Kowalski’s and am going to make your Maple Cinnamon Granola first up. I can’t wait to bake my way through your beautiful book! Are you having any book signings? I am also a Minnesota gal and would love to meet you 🙂 Keep blogging! 😀
    Best,
    Shannon W

  16. Stine says:

    Congratulations, Sarah!!! I am so very excited for you. What a BEAUTIFUL book! Congratulations – I’ll have to get my hands on one soon. [applause]

  17. Stephanie says:

    So pretty!!

  18. Shauna says:

    What a beautiful cake! Congratulations on your book!

  19. Sara says:

    This is one of my favorite things about this election. Thank you!

  20. Liz Gore says:

    The tattoos look so cute!!

  21. Barbara says:

    Congratulations – and thank you for the baking inspiration and (hopefully!) the hopeful tattoo!

  22. Karen says:

    Thanks for the inspirational message. Congratulations on the new book. I cannot wait to pick it up. This cake looks terrific too. I hope the country can now settle down to healing and cake always makes me feel better.

  23. Becca says:

    This cake looks amazing!!! And I love the hashtag! I’ll be using that for sure!!
    Your blog is one of my faves!

  24. Ellen Blaufox says:

    What a lovely & soothing post ? I think I’ll be making this this weekend as a practice run for Thanksgiving ?The kitchen is my therapy ?

  25. Deborah Binder says:

    Congrats on bringing your talents into the world with such a beautiful book. I love your tattoos and hope you will consider choosing one of us to receive your book too!

  26. michelle says:

    The book looks beautiful

  27. Candy says:

    Cooking and baking = love and nurture.
    Let us all love and nurture each other.

  28. Jennifer O'Connell says:

    The most beautiful cake, to go along with the beautiful book and blog!!
    I absolutely need those tattoos, and would gladly buy them and would give them as gifts to so many baking friends I know! Please think about making them available!
    Thank you!

  29. Cynthia says:

    I just bought your book and am an avid reader of your blog. Love both! I bake every day and find great solace and healing in baking. I’m uncertain about the #bakeamericacakeagain message! I want to embrace it…but it is too reminiscent of the message promulgated by “he who shall not be named.” I’m interested in how you came up with this slogan. Thanks for all you do and the inspiration you continue to provide me as I use my talents to try to make the world a sweeter place.

  30. Kesha says:

    Congratulations on your new book! These cakes look amazing!

  31. Rachel says:

    Congratulations on your new book! This picture is Stunning!! Can’t wait to try this recipe!

  32. Rebecca says:

    Absolute Yum! Congratulations on the cookbook release!

  33. Barbara says:

    I love this! What a beautiful book (and cake!)

  34. This is the most gorgeous cake. J’adore. <3

  35. Teresa says:

    Congratulations on your book!!!! We all need to focus on whats truly important that’s to be kind our family and our health!

  36. Kelly says:

    So pretty – can’t wait to get my hands on it and peruse it cover to cover. Congratulations!

  37. Mary Clare says:

    Lovely book and beautiful cake!!

  38. Linda says:

    Beautiful book! Looking at it makes me feel happy for the first time in a week!

  39. Congratulations on the book! Those tattoos are too cute, I’d definitely wear one in my photo shoots.

  40. Rachel B says:

    Planning on making this for Thanksgiving– how many days in advance can I make other?? Or can I make it and freeze , assembling once thawed???

    • Sarah says:

      Hi Rachel – the cake layers can be made in advance and frozen; otherwise I make them the day night before serving. The pastry cream base of the mousseline can be made 2-3 days ahead of time and kept in the fridge; you can add the butter to it the day of frosting (just remember if the pastry cream is cold and the butter is added to it, it will appear curdled for awhile, but don’t worry! Keep whisking it in the mixer and it will come together).

  41. Barbara Bullemer says:

    I am loving the new cookbook! The cake will be great alternative for Thanksgiving holiday

  42. Cheryl Woodall says:

    This cookbook looks amazing! Saw this on Fixfeastflair blog today. I love chocolate chip cookies! That is how I won my husband over was taking him chocolate chip cookies to his work!?

  43. Lisa Noble says:

    Must. Have. Tattoo.

  44. Jennie says:

    Your food could not be more beautiful!

  45. Adrienne says:

    Love your blog and recipes! Can’t wait to try out even more from your cookbook!

  46. LB says:

    Congratulations on your new cookbook. Looks amazing, can’t wait to try some recipes myself.

  47. […] love those, I’m always on the search for something new and tasty. Here is a recipe from The Vanilla Bean Baking Book by Sarah Kieffer. These cookies are an absolute delight, thin and crispy on the outside, chewy and […]

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